Vegetarian Classic Matcha Latte
Earthy, vibrant, and just sweet enough, this matcha latte is the kind of drink that makes your morning feel genuinely intentional. Ceremonial-grade matcha brings a smooth, grassy depth that cheaper blends simply can't match, and whisking it properly — in that brisk zigzag motion — is the secret to getting that beautiful fine foam on top. Warming the whole milk low and slow, then frothing it until it's silky and cloud-like, gives you a café-quality texture right at your own stovetop. A touch of honey or maple syrup rounds everything out without overpowering the matcha's natural character. Every single ingredient here is plant-based or dairy, so there's nothing to second-guess — just pure, wholesome goodness in a mug. If you've been spending too much money on coffee shop versions, this one is going to feel like a very satisfying win.
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Learn more →Ingredients
1 serving
- 1 tsp ceremonial-grade matcha powder
- 2 tbsp hot water (175°f / 80°c — not boiling)
- 1 cup whole milk
- 1–2 tsp honey or maple syrup, to taste
Instructions
- 1
Sift the matcha powder through a fine-mesh sieve into a small bowl or matcha bowl to break up any clumps.
- 2
Pour the hot water (175°F / 80°C) over the sifted matcha. Using a bamboo matcha whisk or small wire whisk, whisk in a brisk zigzag motion until the matcha is fully dissolved and a thin layer of fine foam forms on the surface, about 30–45 seconds.
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